This Cookie Dough Trifle Uses The Most Brilliant Trick To Make Cookie Dough

Just when you thought it was safe to make all of those eggless cookie dough recipes sweeping the web, the flour recall happened. At first, many people shrugged it off: If you didn't have one of the bags specifically recalled, you had to be safe, right? But then the FDA started warning against it. Buzzkill.

The secret is grinding up store-bought graham crackers. It adds just a touch of spice that gives standard cookie dough a more complex flavor, like a gourmet dough you'd stand in line for an hour and shell out $4 a cookie for—not some run-of-the-mill grocery store treat. (Stick with the honey variety; cinnamon graham crackers have a bit more spice, which will remind you of oatmeal cookies.)

Chelsea Lupkin

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Letting the dough sit for a while in the fridge helps break down the graham cracker bits, so it's less gritty and more like a classic cookie dough. And, since you're waiting on that dough for an hour or more, you might as well throw it into one seriously over-the-top trifle, like we did.

We started with a layer of cookie dough—adding a little extra salt to it, to offset all of the sweetness of the other layers—then mixed Cool Whip with chocolate chips to create the second layer. Top that with chocolate chip cookies (Chips Ahoy works well here, since they get soft and gooey the longer they sit in the trifle), then chocolate pudding, and repeat until you've reached the top.

Chelsea Lupkin

The first time we made this, we worried it was too much. Too decadent, too intense, even for Delish editors, who have gotten so used to being surrounded by sweets they hardly react when a fresh tray of treats is brought to their desks. How wrong we were. Within two hours, that whole bucket of cookie dough, pudding and whipped cream was gone. As in, lick-the-dish-clean gone.

If that isn't a testimony to how badly you need to try this, we don't know what is.

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